The ocean is at about medium depth along hollywood beach most of the day. The swimming is excellent even though there are yellow flag warnings. If you want to be the safest then swim near a life guard tower Sun and clouds all day.
MEDITERRANEAN TURKEY SOUP
Turkey thighs – 2 - Sautéed or roasted and chopped into small pieces
Onion - 2 medium , chopped ( about a cup
Celery – 3 stalks – chopped
Garlic – 3 cloves – minced
Orange Bell Pepper – chopped
Fennel bulb – chopped (about ½ plus some of the leaves)
Chicken broth – 6 cups
Tomatoes – 28 oz can – drained and diced
Great Northern or Cannellini beans – 15 oz can – drained
Basil, dry, 1 TBL
Red pepper – dry & crushed – ½ tsp
Olive oil
Kosher salt
Freshly cracked black pepper
Parmigiano Cheese – freshly grated.
Sauté turkey thighs in a little olive oil with salt & pepper. When they are fully c ooked let them cool and cut the meat into bite sized pieces and set aside. Save drippings
Heat a large deep pan, about a 1 gallon size, to medium. Add the bell pepper, onion, celery, fennel & Garlic. Keep everything moving around while you sauté in olive oil until everything gets shiny or translucent. Add the drippings from the Turkey pan and the crushed red pepper
Now add the tomatoes, basil, & chicken broth. Stir and cover the pan and simmer for about ten minutes or so.
Now add the turkey, white beans and cook at low heat for several minutes, covered. Stir occasionally. Let soup rest for awhile without heat.
Serve in bowls with grated parmigiano cheese on top and crusty fresh bread on the side.
Onion - 2 medium , chopped ( about a cup
Celery – 3 stalks – chopped
Garlic – 3 cloves – minced
Orange Bell Pepper – chopped
Fennel bulb – chopped (about ½ plus some of the leaves)
Chicken broth – 6 cups
Tomatoes – 28 oz can – drained and diced
Great Northern or Cannellini beans – 15 oz can – drained
Basil, dry, 1 TBL
Red pepper – dry & crushed – ½ tsp
Olive oil
Kosher salt
Freshly cracked black pepper
Parmigiano Cheese – freshly grated.
Sauté turkey thighs in a little olive oil with salt & pepper. When they are fully c ooked let them cool and cut the meat into bite sized pieces and set aside. Save drippings
Heat a large deep pan, about a 1 gallon size, to medium. Add the bell pepper, onion, celery, fennel & Garlic. Keep everything moving around while you sauté in olive oil until everything gets shiny or translucent. Add the drippings from the Turkey pan and the crushed red pepper
Now add the tomatoes, basil, & chicken broth. Stir and cover the pan and simmer for about ten minutes or so.
Now add the turkey, white beans and cook at low heat for several minutes, covered. Stir occasionally. Let soup rest for awhile without heat.
Serve in bowls with grated parmigiano cheese on top and crusty fresh bread on the side.
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